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Air Fryer Bacon (Perfect Every Time)
Flat, crispy, perfectly cooked bacon with zero splatter — the only way I cook bacon now.
Total Time
11 min
Difficulty
Easy
Servings
4
Calories
165 cal
Why This Works
The air fryer contains all the grease splatter that makes stovetop bacon so messy, while the convection heat cooks the bacon evenly from all sides simultaneously. The fat renders cleanly into the drip tray, leaving you with flat, even strips rather than the curled, unevenly cooked result you often get in a pan.
My Recipe Testing Notes
I tested regular-cut, thick-cut, and turkey bacon. Regular-cut bacon cooks perfectly at 350°F for 8-10 minutes. Thick-cut needs 12-14 minutes at the same temperature. The lower temperature (compared to what most recipes recommend) is intentional — it renders the fat slowly and evenly without burning the edges before the center is cooked. I also tested with and without a rack: a rack gives slightly crispier results because the bacon isn't sitting in its own grease.
Ingredients
Regular or thick-cut — adjust time accordingly
Instructions
Lay bacon strips in the air fryer basket in a single layer. Slight overlapping at the edges is fine — they'll shrink as they cook.
Air fry at 350°F for 8-10 minutes for regular-cut, or 12-14 minutes for thick-cut.
Check at the minimum time. For crispier bacon, add 1-2 more minutes. It will crisp up slightly more as it cools.
Remove with tongs and place on a paper towel-lined plate to drain. Serve immediately.
Frequently Asked Questions
Do I need to flip the bacon?
No — the air fryer cooks from all sides simultaneously. Flipping is optional but can help if you want both sides equally browned.
Can I cook a whole pack at once?
Not in one batch. Overlapping too much traps steam and prevents crisping. Cook in batches of 6-8 strips depending on your basket size.
What do I do with the bacon grease?
Let the drip tray cool, then carefully pour the grease into a glass jar. Refrigerated bacon grease keeps for months and is incredible for cooking eggs, roasting potatoes, or making cornbread.
Written by Sarah Jenkins
Former restaurant line cook turned home kitchen obsessive. I've tested over 200 air fryer recipes and I share exactly what works, what doesn't, and the temperatures that make the difference.
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